Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re seeking a warm and comforting meal that you can whip up in no time, this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe is the answer! This creamy, flavorful dish combines tender shredded chicken with rich Alfredo sauce and fluffy rice, making it perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked white rice (long-grain or jasmine)
- 3 cups chicken broth
- 1 cup Alfredo sauce
- 1 cup frozen peas and carrots (optional)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Transfer the mixture into a greased 9×13 inch baking dish. If using frozen peas and carrots, add them now.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle mozzarella cheese on top. Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
Nutrition
- Serving Size: 1/6 of the casserole (approximately 280g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg